Published:
Jul 16th 2021
by 
Nutritionally reviewed by 
Last updated: Dec 23rd 2025
Bring the festive spirit of Trinidad to your Christmas holiday celebrations with this traditional Ponche-de-Creme recipe, also known as Trinidad's Punch with Cream. This Caribbean cousin to eggnog is made rich and creamy with coconut condensed milk, aromatic spices, and just the right amount of white rum. Its smooth texture and enticing blend of nutmeg, cinnamon, and lime zest will make it a hit at your next holiday gathering.
We also have a variation of this drink called Pumpkin Ponche-a-Creme. It's a definite must-try!
This recipe brings the authentic taste of Trinidadian Ponche-de-Creme to your table, offering a rich and creamy indulgence perfect for holiday celebrations. With simple ingredients and easy preparation, you can make it ahead of time and enjoy its versatility, whether served chilled over ice or warmed for a cozy treat.
Key nutrients
- Protein: from eggs and whole milk — supports muscle repair and helps keep you feeling full.
- Calcium: from whole milk — important for strong bones and teeth.
- Vitamin D: from eggs and fortified milk — aids calcium absorption and bone health.
- Healthy fats: from coconut condensed milk — provide energy and help absorb fat-soluble vitamins.
- B vitamins: from eggs — support metabolism and energy production.
Why it matters
- Protein and healthy fats can help with satiety during festive meals.
- Calcium and vitamin D are key for bone health, especially in dairy-based treats.
- A balanced festive drink can be part of a joyful holiday tradition.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Sugar content — sweetened condensed milk adds significant sugar; enjoy in moderation.
- Saturated fat — coconut milk and whole milk contribute to higher saturated fat levels.
- Alcohol — white rum increases alcohol content; not suitable for everyone.
Make it even better
- Use reduced-sugar condensed milk to lower overall sugar content.
- Swap whole milk for a lower-fat or plant-based option to reduce saturated fat.
- Omit or reduce rum for a non-alcoholic, family-friendly version.
- Add a sprinkle of cinnamon or nutmeg for flavor without extra sugar or fat.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
Best fit
- Gluten Free: Contains no wheat, barley, or rye ingredients.
- Lacto Vegetarian: Includes dairy and eggs but no meat or fish.
Use with caution / avoid
- High Added Sugar: Coconut condensed milk and whole milk add significant sugar; limit if watching sugar intake.
- High Saturated Fat: Dairy and coconut condensed milk increase saturated fat; consider portion size if limiting fat.
- Contains Alcohol: White rum makes this unsuitable for children, pregnancy, or those avoiding alcohol.
Helpful modifications
- For non-alcoholic: Omit rum and add more coconut milk or vanilla extract for flavor.
- For dairy-free: Substitute whole milk with almond or oat milk to reduce dairy content.
- Reduce sugar: Use unsweetened condensed coconut milk if available for a less sweet version.
- Lower fat: Use reduced-fat milk instead of whole milk to decrease saturated fat.
Pair with: Fresh fruit salad or a small serving of nuts to add fiber and balance the richness of this recipe.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: egg, milk (dairy), coconut (tree nut).
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Egg
Where it appears: Eggs.
Swap: Use pasteurized egg substitute for a similar texture and taste.
-
Milk (dairy)
Where it appears: Whole milk, coconut condensed milk (may contain dairy).
Swap: Use unsweetened almond or oat milk and dairy-free condensed coconut milk.
-
Coconut (tree nut)
Where it appears: Coconut condensed milk.
Swap: Use dairy condensed milk if not avoiding dairy, or soy-based condensed milk for nut-free.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - For guidance on major food allergens and labeling requirements.
Clean
- Wash hands with soap and water before handling any ingredients.
- Sanitize all utensils, bowls, and bottles before use.
- Wipe down work surfaces to prevent contamination.
Separate
- Keep eggs separate from other ingredients until ready to use.
- Use a clean bowl for mixing the egg mixture.
Cook
- Heat eggs to at least 140°F for 3.5 minutes to reduce the risk of salmonella.
- Stir constantly to ensure even heating and avoid scrambling eggs.
Chill
- Refrigerate Ponche-de-Creme promptly after preparation.
- Store in a sealed bottle and keep chilled after opening.
- Consume within 10–12 months for best quality and safety.
References
- Ponche-de-Creme is Trinidad’s creamy holiday drink, similar to eggnog but with a Caribbean twist from coconut and rum.
- Traditionally served chilled over ice, it’s a staple at Christmas gatherings across Trinidad and Tobago.
- Lime zest and bitters add fresh, aromatic notes that balance the drink’s richness.
- The use of coconut condensed milk gives this version a tropical flavor unique to the region.
Name & origins
Ponche-de-Creme means “Punch with Cream” in Spanish and is a festive favorite in Trinidad and Tobago’s Christmas celebrations.
Ingredient spotlight
- Coconut condensed milk: Adds tropical sweetness and creamy body to the drink.
- Eggs: Give the punch its signature velvety texture.
- White rum: Delivers warmth and classic Caribbean character.
- Lime zest: Brightens the flavor with citrusy freshness.
Technique tidbit
Gently heating eggs to 140°F pasteurizes them, ensuring safety while preserving a smooth, custard-like consistency in the punch.
Before you start
- Gather all ingredients and equipment to ensure a smooth preparation.
- Prepare a thermometer to monitor egg temperature accurately.
- Use fresh eggs for the best creamy texture in this recipe.
During cooking
- Stir constantly until the egg mixture thickens slightly and is smooth.
- Look for a creamy consistency to know when to stop blending.
- Avoid cooking the eggs too long to prevent scrambling.
Make-ahead & storage
- Prepare the ponche-de-creme a day in advance and refrigerate it.
- Shake well before serving to mix any settled ingredients.
Common mistakes
- Overheating eggs → Stir gently and monitor temperature closely.
- Not blending enough → Ensure all ingredients are fully combined for smoothness.
Serve with
- Trinidad Black Cake for a rich, festive dessert pairing.
- Sweet Bread to complement the creamy texture of the drink.
- Trinidad Sponge Cake for a light and airy contrast.
Toppings & textures
- A sprinkle of nutmeg for added warmth and flavor.
- A twist of lime zest to brighten the drink's richness.
Occasions
- Perfect for holiday gatherings (especially Christmas) and festive celebrations.
Substitutions
- If you lack white rum, use extra coconut milk for a creamier, non-alcoholic version.
- For a dairy-free option, substitute whole milk with almond or oat milk.
Variations
- Try Pumpkin Ponche-de-Creme by adding puréed pumpkin and spices for a seasonal twist.
- Add a splash of coffee liqueur for a modern twist that enhances the drink's richness.
Refrigerate
- Cool the ponche-de-creme to room temperature before transferring to a sealed bottle.
- Consume within 10–12 months for the best flavor and quality.
Freeze
- Freezing not recommended; the cream may separate upon thawing.
Reheat
- This recipe is best served chilled; do not reheat.
Repurpose ideas
- Use as a creamy topping for desserts like cakes or ice cream.
- Incorporate into smoothies for a festive twist on your drink.
- Eggs: Provide a creamy base and rich texture for the Ponche-de-Creme, giving it a luscious and velvety consistency.
- Coconut Condensed Milk: Adds a sweet, tropical flavor and thickens the beverage, balancing the spices and rum with its rich sweetness.
- Whole Milk: Dilutes the mixture slightly to create a smooth and creamy texture while contributing to the drink’s overall richness.
- White Rum: The key alcoholic ingredient, imparting a distinctive Caribbean flavor and a warm, festive kick to the ponche-de-creme.
- Angostura Aromatic Bitters: Adds depth and complexity with its unique blend of spices and herbs, enhancing the overall flavor profile of Ponche-de-Creme.
- Zest of 1 Lime: Provides a fresh, citrusy aroma and a slight tang that brightens the drink, balancing its rich and creamy components.
- Cinnamon Powder: Infuses the beverage with a warm, sweet spice that complements the nutmeg and enhances the holiday feel.
- Nutmeg Powder: Adds a fragrant, nutty spice that pairs perfectly with the cinnamon, rounding out the flavor and giving the drink a traditional holiday essence.
Can I make Ponche-de-Creme in advance?
Yes, you can prepare it a day or two ahead of time. Just store it in the refrigerator and give it a good shake before serving.
What can I use instead of Angostura bitters?
If you don’t have Angostura bitters, you can substitute with other aromatic bitters or simply omit them, though the flavor will be less complex.
Can I make Trini Ponche-de-Creme without alcohol?
Yes, you can easily make a non-alcoholic version by omitting the white rum and replacing it with additional coconut milk or vanilla extract for flavor.
Time & Serves
Ingredients
3 Eggs
1 Can Coconut Condensed Milk
250 ml Whole Milk
250 ml White Rum
1/4 teaspoon Angostura Aromatic Bitters
Zest of 1 Lime
1/8 teaspoon Cinnamon Powder
1/4 teaspoon Nutmeg Powder
Instructions
Mix 3 eggs in a basin and place the basin on a pot of boiling water whilst constantly stirring. Do NOT cook the eggs. Stir until the eggs reach 140F, for 3.5 minutes.
Add the remaining ingredients and blend for about 3 minutes or until all the ingredients are thoroughly combined.
Store in an empty rum/glass bottle with a cover and keep in a cool place until ready to serve, ideally at least overnight.
Once the bottle is opened, store it in the fridge, and it should keep for 10–12 months.
Serve over ice and garnish with a pinch of cinnamon.
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